In the bowl of
your electric mixer (or with a hand mixer), beat the eggs, oil, vanilla extract,
and sugar until well combined (about 2 minutes). Add the pumpkin puree and
beat until incorporated.

In a separate bowl, whisk
together the flour, wheat bran, baking soda, baking powder, salt and spices. Add the
flour mixture to the pumpkin batter and beat just until incorporated. Stir in
the nuts. Pour the batter
into the prepared pan. Bake for approximately 50 to 60 minutes, or until a toothpick inserted
in the center of the cake comes out clean. Cool on a wire rack for 10 minutes and then
invert and remove the cake from the pan. Cool completely before
frosting.

Chocolate Glaze:
Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over
a saucepan of simmering water. Remove from heat, stir in the brandy, and let
cool to room temperature. Pour the glaze over the top of the cooled bundt cake,
letting the glaze flow down the sides. Keeps several days at room temperature.